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Brown Butter Raspberry Chocolate Chip Cookies

Brown Butter Raspberry Chocolate Chip Cookies to Savor

These Brown Butter Raspberry Chocolate Chip Cookies combine rich, nutty flavors with fresh raspberries for a delightful treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Salted Butter Can substitute with unsalted butter and adjust salt
  • 1 cup Brown Sugar Can swap with white sugar for lighter flavor
  • 1/2 cup Granulated Sugar No substitutions recommended
  • 2 large Eggs No substitutes recommended
  • 1 teaspoon Vanilla Extract Can use vanilla bean paste
  • 2 1/4 cups All-Purpose Flour Gluten-free flour blend can be used, results may vary
  • 1 teaspoon Baking Soda No substitutions recommended
  • 1/2 teaspoon Kosher Salt Sea salt can be used as an alternative
For the Mix-ins
  • 1 cup Chocolate Chunks/Chips Swap with dark or white chocolate as preferred
  • 1 cup Fresh or Frozen Raspberries Use frozen directly from the bag without thawing
For the Finishing Touch
  • 1 pinch Flaky Sea Salt Optional based on taste

Equipment

  • Oven
  • Mixing Bowl
  • Whisk
  • Baking Sheet
  • parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Melt salted butter in a light-colored skillet over medium heat, stirring continuously for 3 to 4 minutes until golden brown.
  3. Transfer the browned butter to a mixing bowl and whisk in brown sugar and granulated sugar until smooth and creamy.
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. In a separate bowl, whisk together flour, baking soda, and kosher salt.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  7. Fold in chocolate chunks and raspberries with care to avoid breaking the raspberries.
  8. Portion the dough onto the prepared baking sheet, flattening each dough ball slightly.
  9. Bake for 8 minutes, then rotate and bake for an additional 2 to 3 minutes until edges are set and lightly golden.
  10. Cool on the baking sheet for 5 to 10 minutes, sprinkle with flaky sea salt, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

These cookies are wonderfully chewy with slightly crisp edges. For added spice, consider incorporating a pinch of cinnamon or nutmeg.

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